Ackermans Hot Sauce Recipe

Rochester Hot Sauce is different from your typical hot sauce. In fact, the “hot factor” doesn’t even reference the spice, but more the actual temperture, as in it is served hot. It’s more akin to Cincinnati Chili or Hot Dog Sauce.

Hot sauce is a ground beef and tomato based sauce with a few finely minced or grated vegetables technically making it like a ragu sauce. It is served most frequently on Rochester Garbage Plates in Rochester, New York.While it is served hot, it is not traditionally spicy.

The hot sauce itself is more like a sauce like you’d see on a chili cheese dog. Almost a sloppy Joe mix, but a little more tangy. Some even use it as a spaghetti sauce, like chili mac. You won’t find this sauce anywhere outside of the Rochester area, that is for sure!

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Vegetable are hidden in this tomato based sauce, as they are either very finely minced or even grated. Carrots, celery and onion are the most common, I only used onion and carrot.

Like so many regional dishes, the spice and exact ingredients for hot sauce range from joint to joint. In Rochester, most places that specialize in hot sauce or garbage plates are called “hots” and typically reference the name of the town or street first.

If we are just talking in general terms, Rochester Hots would be a name. It might actually be for all I know…

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It starts with a plate of home fries or french fries, cold macaroni salad and sometimes baked beans. Top that with hamburgers, cheeseburgers, hot dogs, white hots (white hot dogs), chicken fingers, fried fish, grilled cheese or even soy burgers.

And now that you have a mountain of food, smother with this meat hot sauce, raw onions, ketchup and mustard. There are many more variations, condiments and other toppings. Everyone has their own preference.Kinda of like a choose your own adventure of randomness.

I’m not going into a ton of details here on why or how to make a Garbage Plate, but you can hop on over to my Garbage Plate recipe to learn more, including how to make your own and how it got this stunning name.

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Can I freeze meat sauce? You sure can! In fact, if you like the recipe, I recommend making a double or even triple batch and freezing it. Check out my tips for freezing food.

Can I make this sauce ahead of time? My husband would tell you that it actually tastes best when you make it a day ahead of time.

How long does it last? Like most prepared foods, if kept at the correct temperatures and packaged in airtight containers, 5-7 days.

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How long can it sit at room temperature? Some people ask this question because they are setting up a Rochester Garbage Plate bar for tailgating for parties.

The CDC recommends no longer than 2 hours, however if you are hosting a shindig, you can also put your sauce in a slow cooker or crockpot on the low or “keep warm” setting.

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Rochester Hot Sauce is a ground beef and tomato based sauce used to top Garbage Plates. While it is served hot, it is not traditionally spicy.

Calories: 364 kcal , Carbohydrates: 7 g , Protein: 21 g , Fat: 27 g , Saturated Fat: 9 g , Cholesterol: 80 mg , Sodium: 676 mg , Potassium: 530 mg , Fiber: 1 g , Sugar: 3 g , Vitamin A: 1410 IU , Vitamin C: 4.4 mg , Calcium: 42 mg , Iron: 3.3 mg

Ackermans Hot Sauce Recipe

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!Home in the Finger Lakes is a participant in the Amazon Services LLC Associates Program. Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission, that will help support this site. I love these products and think you will too!

A few months ago when I decided I wanted to recreate ALL of Upstate New York’s regional foods, I sat down and made a list. And while making a Rochester Style Meat Hot Sauce in my kitchen did sound tempting, I was pretty apprehensive. Garbage plates may seem a culinary oddity if you aren’t from Upstate New York, but around here they are a big deal. Rochesterians are passionate about their garbage plates, and the hot sauce the whole thing is smothered in. I knew if I missed the mark with the recipe, I would never hear the end of it.

While Idid not set out to recreate a specific restaurant’s hot sauce, I was heavily influenced by this recipe which claims to be a similarversion of sorts of Nick Tahou’s sauce, based on the recipes that were circulating in the mid 80’s, when die-hard sauce fanatics claim the sauce was less sweet than today’s version.Nick Tahou’s has never publically shared the recipe for their sauce, and I doubt they ever will.

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Every restaurantand diner have their own version of a garbage plate. The name is different, some places call it a trash plate, junkyard plate, or rubbish plate, but the idea is the same, and yes, there is a theme here. The original, the garbage plate, was created at Nick Tahou Hots’ fast-food restaurant more than fifty years ago. It is said that college students asked Nick Tahou for a dish with ”all the garbage” on it. So, he concocted an original combo plate with two hamburger patties and a choice of two sides — usually a combination of home fries, macaroni salad, and beans topped with a meat hot sauce. Rolls or white bread are served on the side. It is a ton of food and has a definite appeal to college students, who are looking to grab a bite to eat after a night on the town.

Here is the deal, I would never call this “Nick Tahou’sGarbage Plate Sauce” or “Bill Grey’s Hot Sauce” or any other restaurants sauce for that matter, but I will call this an excellentRochester Style Hot Sauce. All the fixings of a great Rochester Hot Sauce are here, ground beef, a tomato product, the Greek hot sauce spices (allspice and clove), and a little (or a lot) of heat.

) be careful with the cinnamon, particularly if you plan on increasing the amount, it goes from team player to overpowering very quickly. Also, personally my absolute upper limit on the cayenne pepper in this recipe is 3/4 teaspoon, but some recipes call for a whole teaspoon, adjust the cayenne pepper to suit your personal preferences. And if you decide to use ketchup, cut back the amount of sugar.

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I don't know if you've ever hada Garbage Plate, but this is NOT anything close to a Rochester MEat Hot Sauce. This is a very basic Chili (sans beans) recipe.

@Rochester Native, yeah everyone is an expert. I’ve been a cook in Rochester for almost 20 years and this is certainly how you make meat hot. Get over yourself

Love this recipe ... moved to Fairport NY in 2007 and have the Rochester Hot Sauce on Burgers, Dogs & Home Fries. We like a slightly sloppy sauce so add another 2 to 3 cups of Beef Broth over the simmer hour, so I throw in a few more cloves of garlic and up the Black Pepper, Cayenne & Chili (is that Chilly or Chai-lie ... local thing - LOL) to 2 Teaspoons and Cumin to 1 Teaspoon & it's perfect. Thanks so much for sharing the base recipe - IT'S A KEEPER. Cheers Jerry.

Rochester Hot Sauce Recipe: Meat Hot Sauce For Garbage Plates

I’m a lifelong Nick Tahou’s patron, but for making them at home this recipe is fantastic. I make triple this every few months and freeze it in small containers. Then it’s ready within a few hours whenever I need it.

@Dave, I made what I call a Michigan sauce by taking bits from many recipes and its killer.3lbs meatloaf mix beef pork veal.can also just use hamburg.3 large onions diced small and 3 large garlic cloves.fry the meat put in strainer.saute onions and crushed garlic till light brown and strain .get a large sauce pot throw the meat in and onion garlic mix the add one 8 Oz can tomato paste 3 tbs chili powder 1 tbs red pepper flakes 1tsp cumin 2 tsp cloves 2 tsp paprika 3/4tsp cayenne 4 tbs red wine vinegar half cup ketchup 2tbs Dijon mustard 1 tbs of A1 sauce put everything in sauce pan fill with water till its all soupy the boil for three hours.cover for first hour then uncover so it